Whole Wheat Pizza Crust | Easy, Hearty & Homemade Dough

Whole Wheat Pizza Crust

By

Test Kitchen

•

Fall 2014

Winter 2013

A hearty, golden pizza crust made with whole wheat and all-purpose flour for a chewy, flavorful base that’s ideal for any homemade pizza creation.

Recipe Information

Total Time:

Yield:

3 crusts

Ingredients

1½ cups warm water (105°F to 115°F)

¾ teaspoon granulated sugar

1½ packages active dry yeast

3 tablespoons vegetable oil

½ teaspoon salt

3 cups all-purpose flour

1½ cups whole wheat flour

Vegetable oil for brushing

Directions

In a large bowl, combine water and sugar; sprinkle yeast over water. Let stand 5 minutes or until bubbles begin to appear. Stir in oil and salt. Stir in flours until combined. On a lightly floured surface, knead dough about 3 minutes or until smooth. Cover; let rise for 30 minutes.
Divide dough into three portions. Use one dough portion immediately for Roasted Vegetable Pizza, if desired; freeze leftover dough portions for future use.
To freeze, roll each portion into a ball. Place balls of dough on a metal baking sheet, 2 inches apart, and freeze for 1 hour. Transfer dough portions to individual freezer-safe storage bags and freeze for up to 3 months.
To thaw, remove bag of dough from freezer and place in refrigerator overnight.

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